80% Shiraz, 20% Pinot Noir. Hand harvested, both parcels of Hunter Valley fruit were destemmed and lightly crushed before cold soaking for 2 days. Inoculated with neutral yeast the fermentation took place over 5 days. The Pinot Noir parcel was pressed at 2 Baume straight to new and 1 year old French puncheons. The Shiraz parcel was allowed to finished ferment on skins before being pressed and racked to French oak Puncheons. The final wine was blended and bottled before the next summer to retain freshness.
Crimson in colour with a perfumed nose of cherries, violets and spice. A true medium bodied wine with long silky tannins, layers of flavours of raspberry and plum give the palate great poise and length.